Go Back
–+ servings
Carrot pumpkin soup in soup bowls.

Carrot Pumpkin Soup

Tressa Jamil
Vegan carrot pumpkin soup is perfect for chilly nights or a quick weeknight meal since the hearty one-pot pumpkin soup is ready in under an hour.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 Bowls
Calories 69 kcal
Equipment
Ingredients
  
  • 1 tablespoon coconut oil
  • 1 small pumpkin, peeled, seeded, and cut into ½-inch cubes
  • 3 medium carrots, peeled and coarsely diced
  • 1 medium white onion, coarsely diced
  • 4 garlic cloves, crushed
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • ½ teaspoon dried rubbed sage
  • ¼ teaspoon black pepper
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1 can coconut milk 15-ounce, full-fat
Instructions
 
  • Warm the coconut oil in a Dutch oven over medium heat. Then, add the pumpkin, carrots, onions, and garlic cloves. Saute for 10 minutes.
  • Season the cooked vegetables with turmeric, smoked paprika, cayenne, salt, white pepper, rubbed sage and black pepper. Continue cooking for another 1-2 minutes.
  • Stir in the vegetable broth and add the bay leaf. Bring the pot to a boil over medium heat. Cover and simmer for 20-25 minutes.
  • Remove the pot from heat. Use an immersion blender to puree until smooth. You can also transfer the mixture to a blender if you prefer.
  • Add the coconut milk and whisk to combine.
Notes
Expert Tips: 
  • Cut the vegetables the same size to ensure they cook at the same rate. 
  • Remove the pan from the heat before using the immersion blender to prevent the hot soup from splashing.
  • If using a blender, use one designed for hot liquids. And if you have a large quantity of hot liquid to blend, do it in batches so it doesn't overflow.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Bowl | Calories: 69 kcal | Carbohydrates: 11 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 3 g | Sodium: 514 mg | Potassium: 272 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 422 IU | Vitamin C: 12 mg | Calcium: 13 mg | Iron: 5 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!